A hearty, spicy, and nutritious meal perfect for weeknights, gatherings, or whenever you're craving comfort food with a kick!

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✅ Ingredients

For the Chicken Wings:

• 16 chicken wings (washed and patted dry)

• 1 tablespoon mixed spices (paprika, garlic powder, onion powder, cayenne pepper, black pepper)

• 1 teaspoon salt (adjust to taste)

• 1 tablespoon olive oil or melted butter (optional, helps with crispiness)

For the Salad:

• 3 to 4 medium potatoes (peeled and cut into bite-sized cubes)

• 1 cup broccoli florets

• 1 cup cauliflower florets

• 2 tablespoons Nola Hot Street Style Mayonnaise (or substitute with any spicy mayo)

• Salt and black pepper to taste

• Optional: 1 teaspoon Dijon mustard or lemon juice (for an extra tangy kick)

• Optional: 1 tablespoon chopped parsley, chives, or green onions for garnish

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🔪 Instructions

1. Prepare the Chicken Wings:

• Preheat your oven to 400°F (200°C), or set your air fryer to 390°F (200°C).

• Season the wings: In a large bowl, add your clean chicken wings. Sprinkle over the mixed spices and salt. Drizzle with olive oil or melted butter. Toss everything together so the wings are evenly coated.

• Bake or air-fry:

  • Oven method: Place the wings on a lined baking tray, skin-side up. Bake for 25–30 minutes, flipping once halfway through, until golden and crispy.

  • Air fryer method: Place in the basket in a single layer. Air-fry for 22–25 minutes, flipping at the 12-minute mark.

2. Cook the Potatoes:

• Place the diced potatoes in a pot of salted water. Bring to a boil and cook for 10–12 minutes, or until tender when pierced with a fork.

• Drain and let them cool slightly. Avoid overcooking, as they may become mushy in the salad.

3. Steam the Broccoli & Cauliflower:

• While the potatoes are cooking, steam or blanch the broccoli and cauliflower florets until just tender (about 5–6 minutes).

• Rinse under cold water or plunge into an ice bath to stop cooking and preserve their vibrant green and white color. Drain thoroughly.

4. Assemble the Salad:

• In a large mixing bowl, add the cooked potatoes, broccoli, and cauliflower.

• Add 2 tablespoons of Nola Hot Street Style Mayonnaise. For a tangier version, mix in a teaspoon of Dijon mustard or lemon juice.

• Season with salt and pepper to your liking.

• Gently toss until all ingredients are evenly coated and creamy.

• Sprinkle with freshly chopped herbs if desired.

5. Serve and Enjoy:

• Plate your spicy, crispy chicken wings alongside a generous portion of the creamy veggie salad.

• Serve with lemon wedges, extra mayo on the side, or your favorite dipping sauce.

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💡 Tips & Variations:

• Make it a meal prep favorite: Both the wings and salad store well in the fridge. Make ahead for easy lunches.

• Add protein: Toss in hard-boiled eggs or chickpeas to the salad for added protein.

• Grill the wings: For a smoky flavor, grill the wings on medium-high heat, flipping every few minutes until fully cooked.

• Make it lighter: Use Greek yogurt instead of mayo for a lighter, protein-rich version of the salad.

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🥄 Serving Suggestions:

Pair this dish with a refreshing cucumber lemonade or a chilled glass of iced tea. Great for picnics, parties, or cozy nights in.